Monday, May 5, 2014

how stuff works

http://science.howstuffworks.com/innovation/edible-innovations/10-food-myths.htm

http://science.howstuffworks.com/innovation/edible-innovations/food-preservation3.htm

http://science.howstuffworks.com/innovation/edible-innovations/food.htm

http://science.howstuffworks.com/innovation/edible-innovations/food-preservation8.htm

http://science.howstuffworks.com/innovation/edible-innovations/food-preservation4.htm

http://en.wikipedia.org/wiki/Food_preservation


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Friday, May 2, 2014

http://school.discoveryeducation.com/foodscience/

http://www.ift.org/knowledge-center/learn-about-food-science/k12-outreach/food-science-experiments.aspx

http://www.math.unl.edu/~jump/Center1/FoodScience.html

http://foodscience.psu.edu/youth/youth

http://www.all-science-fair-projects.com/category39.html

http://www.education.com/science-fair/food/

http://chemistry.about.com/od/sciencefairprojects/a/sciprocollege.htm

http://chemistry.about.com/od/foodscienceprojects/

https://www.echn.org/About-ECHN/An-Update-on-Our-Next-Century-of-Caring.aspx

http://sfs.wsu.edu/prospective-students/media-cool-science/media-what-is-food-science/

http://www.foodnavigator.com/

http://www.foodnavigator.com/Science-Nutrition

http://www.livescience.com/26199-amnh-food-show-facts.html

http://www.smithsonianmag.com/innovation/10-new-things-we-know-about-food-and-diets-13237584/?no-ist
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Thursday, April 3, 2014

Experiments 1-8

http://msucares.com/pubs/publications/p2469.pdf

#1
http://www.kellscraft.com/CheeseAndCheeseMaking/CheeseAndCheese-Making_Ch11.html

#2
http://amrita.vlab.co.in/?sub=3&brch=63&sim=158&cnt=1

http://www.ift.org/~/media/Knowledge%20Center/Learn%20Food%20Science/Experiments/TeacherGuidePROTEINS.pdf

http://drinc.ucdavis.edu/dairychem2_new.htm

http://homepages.ius.edu/dspurloc/c122/casein.htm

#3
http://saltassociation.co.uk/salt-the-facts/role-of-salt/

http://www.foodnavigator.com/Market-Trends/Salt-s-role-in-meat-products-under-scrutiny

http://www.cmc-cvc.com/sites/default/files/files/FactSheetonSodiuminProcessedMeatProducts.pdf

http://www.cdc.gov/salt/pdfs/sodium_role_processed.pdf

#4
http://science.howstuffworks.com/transport/flight/modern/hot-air-balloon6.htm

http://en.wikipedia.org/wiki/Bernoulli's_principle

http://www.education.com/science-fair/article/air-pressure-principles-balloon/

#5
http://sensing.konicaminolta.us/2013/01/how-color-affects-your-perception-of-food/

http://www.scientificamerican.com/article/experts-how-does-sight-smell-affect-taste/

http://newswatch.nationalgeographic.com/2013/04/12/what-you-see-is-what-you-taste-says-scientist/

#6
http://www.tastescience.com/abouttaste2.html

http://blog.odotech.com/bid/83308/The-perception-of-flavor-retronasal-olfaction

http://dwb.unl.edu/teacher/nsf/C10/C10Links/ericir.syr.edu/Projects/Newton/11/tstesmll.html

#7
http://www.exploratorium.edu/cooking/candy/candy-links.html

http://www.hobbyfarms.com/food-and-kitchen/candy-making.aspx

http://baking911.com/learn/baked-goods/candy

https://sites.google.com/site/chemistryofcandy/chemical-and-physical-changes-in-candy-making

#8
http://www.preparedpantry.com/whatisglutenandwhydoesitmatter.aspx

http://culinaryarts.about.com/od/bakingdesserts/p/gluten.htm

https://www.exploratorium.edu/cooking/bread/activity-gluten.html

http://www.finecooking.com/articles/what-is-gluten-food-science.aspx















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Thursday, March 6, 2014

important people and the inventions that have changed history

http://en.wikipedia.org/wiki/George_Harrison_Shull

http://en.wikipedia.org/wiki/Henry_A._Wallace

http://en.wikipedia.org/wiki/Rachel_Carson

http://en.wikipedia.org/wiki/John_Deere_(inventor)

http://en.wikipedia.org/wiki/Cotton_gin

http://en.wikipedia.org/wiki/Reaper-binder

http://en.wikipedia.org/wiki/Threshing_machine

http://en.wikipedia.org/wiki/Steam_engine

http://en.wikipedia.org/wiki/Combine_harvester

http://www.stevespanglerscience.com/lab/experiments/strawberry-dna
**really cool experiment, I extracted the strawberry DNA with my forensics class

http://msucares.com/pubs/publications/p2469.pdf
**gives ideas on food experiments
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Thursday, January 30, 2014

Articles...

Some articles that i've read about food science and agriscience.

 http://en.wikipedia.org/wiki/Robert_Bakewell_(farmer)

http://en.wikipedia.org/wiki/Norman_Borlaug

http://en.wikipedia.org/wiki/Luther_Burbank

http://en.wikipedia.org/wiki/George_Washington_Carver

http://en.wikipedia.org/wiki/Sir_Albert_Howard

http://en.wikipedia.org/wiki/Kailas_Nath_Kaul

http://en.wikipedia.org/wiki/Justus_von_Liebig

http://en.wikipedia.org/wiki/Jay_Lush

http://en.wikipedia.org/wiki/M._S._Swaminathan

http://en.wikipedia.org/wiki/Jethro_Tull_(agriculturist)

http://www.bls.gov/ooh/Life-Physical-and-Social-Science/Agricultural-and-food-scientists.htm

http://coas.siu.edu/academics/departments/animal-science-food-nutrition/index.html

http://a2zhomeschooling.com/explore/chemistry_kids/food_chemistry_experiments/


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Sunday, January 5, 2014

More videos to check out

If anyone has seen the last few lecture videos i've posted, here are some more that i thought were interesting

Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011) https://www.youtube.com/watch?v=TH9R0J36n7w

Gelation | Lecture 8 (2010)


Reinventing Food Texture & Flavor | Lecture 6 (2010)


Science and Cooking: A Dialogue | Lecture 1 (2010)


Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)


Working with Modern Thickeners | Lecture 5 (2012)


Science in the Kitchen | Lecture 12 (2011)


Gelation & Heat Transfer | Lecture 7 (2012)


Food Texture and Mouth Feel | Lecture 5 (2011)


Microbes, Misos, and Olives | Lecture 12 (2012)


Molecular Differences Between Production Methods 


Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)


How Phase Changes Cause: Deliciousness | Lecture 3 (2012)


The Science of Paella | Lecture 6 (2012)


Explorations of Chocolate Textures | Lecture 4 (2012)


Brain Candy: How Desserts Slow the Passage of Time 


Water, water everywhere: A Study in Texture


Sous-vide Cooking: a State of Matter | Lecture 2 (2010)


Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)


Bakistry: The Science of Sweets | Lecture 9 (2012)







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Thursday, December 5, 2013

Food and Science

While watching a video about a food scientist at NASA, i noticed a few videos about food and science. These are videos about lectures at Harvard University and i found them interesting. I only saw two hours of these videos, but i'll check the rest out another time.

Food and Science | Lecture 1 (2012)

https://www.youtube.com/watch?v=_Ft0cwxjBKE

Food and Science | Lecture 2 (2012)

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